Pat chicken dry and season both sides with a pinch of salt, paprika, and za’atar.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Remove from burner.

While chicken cooks, continue recipe.

Trim and cut cucumber into 1/2“ dice.

Core tomato and cut into 1/2” dice.

Tear dill.

In a mixing bowl, combine cucumbers, tomatoes, onions, half the lemon juice, half the dill, half the garlic salt (reserve remaining of each for crema), 2 tsp. olive oil, and a pinch of pepper. Set aside.

In another mixing bowl, combine creme fraiche, 1 Tbsp. water, remaining dill, remaining garlic salt, and remaining lemon juice. Set aside. If crema is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Heat naan to your preference using a toaster or microwave.

Alternatively, transfer chicken to a plate and return pan used to cook chicken to medium heat. Add naan to hot, dry pan. Toast until lightly browned, 1-2 minutes per side. Remove from burner.

Slice chicken into 1/2” strips.

Plate dish as pictured on front of card, filling naan with chicken, salad, crema, and cheese. Bon appétit!